Pumpkin Mousse Pie
Judy Kay
A low calorie version of what we love so much!
ingredients
- 1 1/4 cups cold fat free milk
- 1 pkg. (4 serving size) vanilla, fat free sugar free instant pudding and pie filling
- 1 tbsp. pumpkin pie spice
- 1 cup canned pumpkin
- 1 tub reduced fat cool whip
- 1 Keebler Graham Cracker Pie crust
directions
- 1
1. In large bowl beat milk, pudding mix and spice with wire whisk. Whisk in pumpkin. Whisk in 1/2 cool whip.
- 2
2. Top with remianing topping.
- 3
3. Refrigerate at least two hours.
Source: Judy Kay
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